caramel corn

National Caramel Popcorn Day!

It’s National Caramel Popcorn Day!

I love caramel popcorn and Brandy’s recipe is one of the best caramel corns I have ever tried! The recipe is very easy and this caramel corn is extremely addicting. So, you should make at least two or three batches (made separately; don’t double or triple the recipe) for a larger crowd.

Ingredients:
8 cups popped corn

1 cup pecans, optional

1 cup brown sugar

1/2 cup butter

1/4 cup light corn syrup

1 tsp. vanilla

1/2 tsp. baking soda

Preheat oven to 300 degrees.

Remove ALL kernels from the popcorn and place the popped corn and optional nuts in a large bowl.

Cook brown sugar, butter, and light corn syrup in a saucepan over medium heat, stirring constantly, until it boils. Reduce heat to medium low and cook for 5 minutes, without stirring.

Remove from heat and add vanilla and baking soda. Stir until combined. Pour caramel over the popcorn and stir to coat.

Bake for 30 minutes on a cookie sheet, stirring after 15 minutes.

Pour onto wax paper until cooled completely. Store in an airtight container, and hide it from yourself, until potluck time!

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Caramel Corn

Caramel Corn 2

I love caramel corn and this is one of the best caramel corns I have ever tried!  The recipe is very easy and this caramel corn is extremely addicting.  So, you should make at least two or three batches (made separately; don’t double or triple the recipe) for a larger crowd.  Thank you, Brandy G., for sharing her recipe!

Ingredients:

8 cups popped corn

1 cup pecans, optional

1 cup brown sugar

1/2 cup butter

1/4 cup light corn syrup

1 tsp. vanilla

1/2 tsp. baking soda

Preheat oven to 300 degrees.

Remove ALL kernels from the popcorn and place the popped corn and optional nuts in a large bowl.

Cook brown sugar, butter, and light corn syrup in a saucepan over medium heat, stirring constantly, until it boils.  Reduce heat to medium low and cook for 5 minutes, without stirring.

Remove from heat and add vanilla and baking soda.  Stir until combined.  Pour caramel over the popcorn and stir to coat.

Bake for 30 minutes on a cookie sheet, stirring after 15 minutes.

Pour onto wax paper until cooled completely.  Store in an airtight container, and hide it from yourself, until potluck time!